Zucchine e pancetta sauce is an Italian pasta sauce made with sautéed zucchini and pancetta. Zucchini is a versatile summer squash that is sliced into thin rounds and cooked until tender, while pancetta is an Italian bacon that is cured with salt and spices and then diced and fried until crispy. The two ingredients are combined in a pan and seasoned with garlic, onion, and red pepper flakes to create a savory and flavorful sauce.
To make the sauce, start by heating some olive oil in a large skillet over medium heat. Add some diced onion and minced garlic and cook until fragrant, about 1-2 minutes. Next, add the diced pancetta and cook until it is browned and crispy, about 5-7 minutes. Remove the pancetta from the pan and set it aside.
Add the sliced zucchini to the same pan and cook until it is tender and lightly browned, about 10-12 minutes. Add the cooked pancetta back to the pan, along with some red pepper flakes for heat and season with salt and black pepper to taste.
Once the sauce is ready, toss it with cooked pasta, such as spaghetti or penne, and serve with grated Parmesan cheese and chopped fresh parsley for garnish. The result is a delicious and satisfying pasta dish that is perfect for a weeknight dinner or a special occasion.